Recipe. You Won't Want to Miss This!
Baked Clam Dip.
This much requested recipe is one that I make for Christmas Eve and our feast of the seven fishes. It's like a large bowl of baked clams, without the shells!
½ to 1 stick of butter, depending on how rich you want it. I typically use a bit less than one stick.
1 yellow onion, diced
4 cloves of garlic, diced
4 cans of diced or minced clams (don’t drain)
1 to 1 ½ cups of Italian seasoned bread crumbs
Juice from 1/2 lemon
2 tbsp. (roughly) dried or a palm full of chopped fresh parsley
2 tsp. (roughly) of dried oregano
¼ to ½ cup grated cheese (pecorino romano)
Preheat oven to 350°.
Melt the butter in a large sauté pan. Add the onion and garlic and cook until golden and tender.
Add the bread crumbs, clams with juice, oregano, parsley, and grated cheese and mix well.
Add the lemon juice and mix again.
Cook in the pan for a few minutes to cook down. Check texture. It shouldn’t be watery. If it is, then add more bread crumbs.
Transfer to a baking dish and bake in oven for ½ hour to 1 hour (until the top is browned); blot top, if necessary (from the butter).
Serve with your favorite butter or onion crackers.
Serves 8, or more.